What’s new at Tully’s? 09/05/23

This Tuesday there’s going to be an exciting new bread full of local character. I’ve been spending some time researching our history of agriculture, and how I can put a bit of that history into the bread we do here at Canny Sourdough.

There’s a street next to mine called “The Maltings”. Malt is made from barley, which was a very important crop in the northern hemisphere throughout the Saxon and the Middle Ages, until wheat took center stage. This bread is made with a special barley starter I’ve concocted, leaving a familiar flavour our ancestors would recognize in the bread they ate.

Talking of local ingredients, how could I possibly leave out oats? They’re my personal favourite topping anyway, and this recipe uses “pinhead oats” a coarse, chewy oat to give you plenty of texture.

Next we have one hundred percent wholemeal flour! This was the food staple of ordinary people, while only the local barons and knights got to eat white bread. The barley from the starter in this bread really compliments the earthy wholemeal flavour I think.

The resulting bread is a dipping, scooping and mopping bread, cut into triangles after it is baked in a round steel pan. Try these traditional bannocks, based on a Scottish tradition and developed by Dan Lepard, which are available at Tully’s on Tuesday 9th May.